Wednesday, May 30, 2012

Honey Mustard Corned Beef & Breaded Asparagus

Do you like Corned Beef?

Well, there are other ways of cooking it besides the norm - boiled with potatoes, corn and onions - we grill it with a brown sugar-mustard glaze!

Add a side of crusty, lightly breaded asparagus, and this is a perfect summer meal!



Monday, May 28, 2012

Black Bean and Corn Salad

Happy Memorial Day!!!

If you're going to a BBQ, and need to bring a summery side dish, this is a good one (and it doesn't really need to be kept cold!). Or, if you just think black beans, fresh corn and cilantro are absolutely amazing together, you should try this!




Sunday, May 27, 2012

Grilled Stuffed Quesadillas

I love Quesadillas - crunchy tortillas, melty cheese, yummy veggies, sour cream and salsa... marinated, grilled steak...

So I thought, why not grill the quesadillas too!?!?




Friday, May 25, 2012

Italian Meatballs and Veggie Ragu

Who doesn't like spaghetti!?

This completly from-scratch red sauce is packed with veggies - and there are meatballs for the carnivores - you can't go wrong!




Sunday, May 20, 2012

Breakfast Burrito's with Herb Scrambled Eggs

On the weekends, breakfast is always a big deal! Nate and I fuss around the kitchen preparing this huge delicious meal, cause we only really get a good breakfast on the weekends or holidays - on work mornings, it's cereal or whatever we can throw down our throats on the way out the door to school, work and daycare.

Planning weekend breakfast usually goes something like this:

Me: What do you guys want for breakfast?
Jaxon: Egg sandwich!!! (For breakfast, lunch, dinner, snack... this kid can eat egg sandwiches all day long!)
Julian: Burrito!!! (But that is pretty much his answer to any food question, if you tell him we are having burritos, he's happy, no matter what is in them!)
Nate: Chicken fried steak, biscuits and gravy and bacon!!! (haha! this is an exaderation, but he sure does love his MEAT!)

Today, Julian won, breakfast burritos, with herb scrambled eggs.



Tuesday, May 15, 2012

3 Grain Veggie Salad

Nate wanted 'different' food tonight. Not Mexican, not Italian, not Asian, and definitely not pasta - just something, 'different', he said.

He found boneless beef ribs in the freezer, and had them braised, and ready for the grill before I got home from work, so I had to figure out a 'not pasta' side, that would satisfy my need for protein to go with it.




Monday, May 14, 2012

Grilled Veggie and Chicken Sandwiches on Foccacia Bread

I love summer! Its the best time of the year! And grilling is one of the best ways to cook! I LOVE grilled veggies, and Nate loves grilled chicken (well, meat of any kind really!)

The easy part about this is, I just leave the chicken off of my sandwich, and I've still got a totally satisfying, healthy meal!





Thursday, May 10, 2012

Pepperoni Burgers and 3 Bean Burgers

We were all feeling like hamburgers tonight, so Nate and I got busy in the kitchen while the boys played outside.

A little preview, Nate's Pepperoni Burger:



Candy's 3 Bean Burger:





Wednesday, May 9, 2012

Pizza Pizza!

Who doesn't like pizza?
It's dough, topped with sauce, cheese and whatever else your little heart desired, then baked till hot and bubbly - simply amazing!
And what's better than good homemade pizza?

Nothing!



Steffy loves pizza!!



Tuesday, May 8, 2012

Shrimp/Carne Asada Tacos

A few days ago, we made a 3 lb. Carne Asada Tri Tip.
(That's Jaxon in the picture, he could not wait to eat it!)




Marinade:

• 1/2 cup olive oil
• 1/4 cup white vinegar
• juice of 2 limes
• juice of 2 lemons
• handful of chopped cilantro
• 2 jalapenos, chopped
• 12 cloves garlic
• 1 tablespoon salt
• 1 tablespoon pepper
• 4 tablespoon chile powder
• 1 tablespoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sugar

Muddle together all but the oil, vinegar, lemon and lime juice. Transfer to a mason jar, add wet ingredients and shake well. Add to your meat (hmmm, maybe veggies too!!) This will marinade about 4 lbs. of meat. (Chicken, beef, fish, shrimp... whatever you like!)

We had extra marinade, so I threw some jumbo shrimp in the marinade, let it sit for a few hours and tossed it in the freezer.

Today, I decided I wanted shrimp tacos!!

With the left over tri tip, I diced it and simmered in beer while the rest of the meal was cooking. (PBR, but you can use your favorite beer.)

I thawed the shrimp so I could grill it - it smelled SOOOO good!
While I continued with the indoor prep, Nate started the grill and cooked the shrimp, about 5 minutes is all it took.

I made homemade tortillas with the help of the 3 year old, Jaxon... he kept asking me "Am I your tortilla man?" So cute!




I made fresh mango salsa:
• 1 fresh mango, diced
• 1/2 cucumber, diced
• 1 jalapeno, chopped
• small handful cilantro, chopped
• juice of 2 limes
• salt and pepper to taste


I made avocado cream:
• 2 small avocados, mashed
• 1/4 cup light sour cream
• 1 tablespoon ranch powder
• juice of 1 lime
• salt and pepper to taste

I julienned red cabbage and shredded cheese for taco toppings, you can do onion and tomato too, I just used what was in the fridge. I prefer cojita, but we had cheddar, so that is what I used. :)

Then we assembled tacos!!!!

Shrimp:



Carne Asada:



These were fabulous!

I finished out the meal with left over Spanish rice and beans - recipe to come later.

And, you can't have amazing authentic tacos without.... margaritas!!!



Good-night!

~Candy

Bacon Wrapped Chicken & Italian Summer Pasta Salad

I came home from work last night to Nate already in the kitchen part way thru making stuffed chicken breast!

He caramelized onions and stuffed them in flattened chicken breasts along with fresh basil leaves, mozzarella & Pecarino Romano, then rolled them up and wrapped them in bacon to put on the grill.




What could I make to go with that? A light Italian Summer Pasta Salad!


I boiled a pound of bow tie pasta and threw in 2 cups of broccoli the last minute. Drained and rinsed in cool water. Added 2 chopped cloves of garlic, the juice of 1 lemon, 1 tablespoons olive oil, salt and pepper to taste, 2 handfuls chopped fresh spinach, about 10 leaves chipped basil and a can of kidney beans. I topped it off with some shaved Pecarino Romano cheese, yum!

Nate and the boys loved the chicken, and ate it ALL for dinner. The past was great as well, fresh and light.
Full recipe to come later.


~Candy